Including: (2vol) Le Maître d'Hôtel Français, ou Parallèle de la cuisine ancienne et moderne, considéré sous rapport de l'ordonnance des menus selon les quatre saisons. Paris: Didot, 1822, FIRST EDITION, 8vo, in two volumes, vol. I SIGNED BY THE AUTHOR on half title verso, with engraved frontis and illustration opposite showing two chefs, having 14 fold-out menus and table settings, vol. II with 19 fold-outs, both in gilt green half leather with blue marbled boards, some spotting throughout, vol. I with repair to top of spine (Vicaire 145, Bitting 75-76, Wheaton 44); and (2vol) Le Pâtissier royal parisien, ou Traité élémentaire et pratique de la pâtisserie ancienne et moderne…, Paris: Chez MM., 1841, third edition, with 41 plates designed by the author, 8vo, a 20th century quartered green leather binding, bookplate of Harry Sehraemli, faded spines and minor wear, spotting throughout (Bitting 74, Wheaton 45, Vicaire 144)
h. 8 in.